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Biscoff Pumpkin Pie Cookie Cups


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Rate this recipe 4.6/5 (13 Votes)


  • 1/4 cups Cold Butter
  • 4 ounces, weight Cream Cheese
  • 1 package (17 1/2 Oz. Size) Sugar Cookie Mix
  • 1/2 teaspoons Cinnamon
  • 6 ounces, weight Cream Cheese, Softened
  • 6 Tablespoons Canned Pumpkin
  • 6 Tablespoons Biscoff Spread
  • 4 Tablespoons Sugar
  • 4 teaspoons Flour


Servings 2
Adapted from


Step 1

Heat oven to 350ºF. Grease 24 muffin cups and set aside.

In a large bowl, cut butter and cream cheese into sugar cookie mix until it is crumbly. Reserve 1 cup of mixture, add cinnamon and set aside. Scoop remaining mixture, 2 tablespoons at a time, over the bottoms of each muffin cup.

For the filling, in a separate bowl, combine softened cream cheese, pumpkin filling and Biscoff, stirring until smooth. Add the remaining ingredients and stir until blended. Place a generous scoop of filling onto each cookie crust. Top each cup with 2 teaspoons of reserved topping.

Bake for 18-20 minutes or until edges are set and golden brown. Let cups cool in pan completely. To remove, run a knife or spatula around the edge of each cookie to loosen.

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